Michele Cranston

Carrot and mint salad

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
A Simple Table
A Simple Table

By Michele Cranston

Published 2016

  • About

Easy-to-make, sweet and fresh-flavoured, this Moroccan-style salad can be served alongside grilled chicken or lamb. It’s a dish that celebrates the carrot and allows it to be centre stage rather than the humble support act it usually is.

Ingredients

  • 2 red onions, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon

Method

Put the onion, olive oil and ground coriander in a frying pan over medium heat and cook for about 10 minutes, or until the onion is caramelised. Transfer to a large bowl and season with sea salt and freshly ground black pepper.

Add the carrot, almonds, mint leaves, orange juice and rosewater and toss to combine. Spoon into a serving bowl and crumble the feta over the top. Garnish with t